Salad with tuna and vegetables
FOR 1 PERSON:
80 gr. Polli artichokes in oil
80 gr. lettuce
80 gr. can sweet corn
80 gr. tuna in oil or brine
40 gr. Polli pitted green olives
half a fennel
1 tablespoon extra virgin olive oil
1 teaspoon vinegar
Drain the corn, rinse it
and let it drain in a sieve. Drain
the tuna and cut it into pieces. Clean the fennel
removing the outermost parts and dice it.
Drain the artichoke hearts and cut them into thin slices.
Clean the lettuce, break it up and wash it together with the
diced fennel then drain with a
salad spinner. In a small bowl
emulsify the oil, vinegar and a
handful of oregano with a whisk. Place all the ingredients
in a large bowl, add the dressing,
a pinch of salt and mix. Your
salad is now ready.